Shaylynn Frazon2 cups pumpkin puree (recipe below)
Kitchen Garden Seed’s horticulturist Lance Frazon’s daughter Shaylynn made a wonderful Pumpkin cake with a recipe from her school. The whole family was delighted with the results of the then 9-year-old Shay’s culinary prowess (under her father’s supervision).
Shaylynn's Pumpkin Cake
1 cup vegetable oil
1 2/3 cup sugar
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon salt
2 cups pumpkin puree (recipe below)
1 8-ounce cream cheese, room temperature
2 cups confectioner’s sugar
1/4 teaspoon ground nutmeg
1 cup freshly whipped cream
In a large mixing bowl, slowly beat together the pumpkin puree, eggs
and vegetable oil. In a medium bowl, whisk together the sugar, flour,
baking soda, baking powder, cinnamon and salt.
Slowly add the dry ingredients to the pumpkin mixture in three parts,
mixing just to combine into a smooth batter. Pour the cake batter
into an ungreased 13” by 9” pan. Bake in a preheated 350 degrees F
oven for 25 to 30 minutes. Cool the cake to room temperture.
To make the frosting, beat the pumkin puree into the softened cream
cheese until smooth. Slowly add the confectioner’s sugar and nutmeg,
beating until creamy. Fold in a cup of freshly whipped cream. Frost
the top of the cake. Enjoy!
You can use any Pumpkin, although our personal culinary favorites are
Cotton Candy, Rouge d’Etampes, New England Pie and Fairytale Pumpkins
because they are more manageable to cut and their flesh is thick,
firm, sweet and less fibrous. Preheat the oven to 400 degrees F. Wash
and dry the outside of the Pumpkin and cut it in half (this is the
hardest part). Scoop out all of the fiber and seeds. Cut each half
into quarters, very lightly brush the flesh with canola oil and place
the pieces, skin side down, on roasting sheets. Roast until
fork-tender, about 35 minutes. Once it cools down a little, scoop the
flesh off the rind into a food processor. Blend until smooth. Pour
the puree into a cheesecloth-lined strainer over a large bowl. Let it
sit a while to remove any excess liquid. Freeze the puree in 2-cup
portions in air-tight, quart freezer bags for up to six months.